I like blackberry preserves on toast for breakfast, but I'm not
terribly keen on the high fructose corn syrup, so yesterday I decided
to make some blackberry preserves/jam at home for the first time. My
previous experience was limited to making grapefruit marmelade without
pectin, adding in a couple of lemons, then cooking until 218 degrees.

My marmelades have always set nicely, no problem.

Yesterday I looked up a recipe on the Internet for blackberry
preserves.

It said equal weight of fruit and sugar, a bit of lemon juice, simmer
for an hour, mix in 1 sachet of pectin, and away you go. This sounded
nice and simple so I got 2 lbs of frozen blackberries and made the
preserves.

However, I find today that it is not completely set. It is very nice,
but it runs a bit more than I would like.

I also made grapefruit marmelade yesterday in a slightly larger
quantity. I found that my candy thermometer was broken but boiled it
down until it looked right, then threw in a sachet of pectin for good
luck. The marmelade came out perfect. Positively orgasmic.

So why is the blackberry jam less set? I followed the recipe exactly.

The recipe seemed to suggest that if you used pectin there was no need
to cook to 218 degrees. Or is it because I used frozen blackberries
and not fresh? Or do I need more pectin? As pectin is rather
expensive, this would definitely add to the cost of a batch.

Of course the jam is perfectly good, as long as you don't mind it
running a bit, but I would like to know for next time.

"jmm1951" > wrote in message
>I like blackberry preserves on toast for breakfast, but I'm not
> terribly keen on the high fructose corn syrup, so yesterday I decided
> to make some blackberry preserves/jam at home for the first time. My
> previous experience was limited to making grapefruit marmelade without
> pectin, adding in a couple of lemons, then cooking until 218 degrees.
>
> My marmelades have always set nicely, no problem.
>
> Yesterday I looked up a recipe on the Internet for blackberry
> preserves.
>
> It said equal weight of fruit and sugar, a bit of lemon juice, simmer
> for an hour, mix in 1 sachet of pectin, and away you go. This sounded
> nice and simple so I got 2 lbs of frozen blackberries and made the
> preserves.
>
> However, I find today that it is not completely set. It is very nice,
> but it runs a bit more than I would like.
>
> I also made grapefruit marmelade yesterday in a slightly larger
> quantity. I found that my candy thermometer was broken but boiled it
> down until it looked right, then threw in a sachet of pectin for good
> luck. The marmelade came out perfect. Positively orgasmic.
>
> So why is the blackberry jam less set? I followed the recipe exactly.
>
> The recipe seemed to suggest that if you used pectin there was no need
> to cook to 218 degrees. Or is it because I used frozen blackberries
> and not fresh? Or do I need more pectin? As pectin is rather
> expensive, this would definitely add to the cost of a batch.
>
> Of course the jam is perfectly good, as long as you don't mind it
> running a bit, but I would like to know for next time.

I've never used pectin in any of the various jams I make so I can't help you
as to its effectiveness, I've also never used corn syrup (just sugar) and
nor have I ever taken the temperature of the jam as I make it as I use the
look and the feel and the 'cold saucer' treatment to see if it's reached
setting point. However, I can make good prize winning jam and have the
following comments which may or may not help.

Set is helped by the addition of lemon juice, citric acid or tartaric acid
which is why you have no trouble with achieving a set when you make
marmalade - lots of acid. Blackberries in common with strawberries are low
in acid content so that is why the recipe mentioned adding lemon juice - I'd
add more or some citric acid rather than more pectin.

I coulnd't recall off the top of my head what sort of pectin levels
blackberries had so did a google and this site says all that I had planned
to say so there is no point in my saying any mo
http://www.abc.net.au/tasmania/stories/s1349335.htm

"jmm1951" > wrote in message
oups.com...
> I like blackberry preserves on toast for breakfast, but I'm not
> terribly keen on the high fructose corn syrup, so yesterday I decided
> to make some blackberry preserves/jam at home for the first time. My
> previous experience was limited to making grapefruit marmelade without
> pectin, adding in a couple of lemons, then cooking until 218 degrees.
>
> My marmelades have always set nicely, no problem.
>
> Yesterday I looked up a recipe on the Internet for blackberry
> preserves.
>
> It said equal weight of fruit and sugar, a bit of lemon juice, simmer
> for an hour, mix in 1 sachet of pectin, and away you go. This sounded
> nice and simple so I got 2 lbs of frozen blackberries and made the
> preserves.
>
> However, I find today that it is not completely set. It is very nice,
> but it runs a bit more than I would like.
>

That will happen with the store bought blackberries. Last
summer I made probably about 10 batches of the stuff and
ran into setting problems for a variety of reasons.

First, follow the directions on the pectin box for jam, not
on some recipie you found

second, the directions assume fruit picked at the beginning
and middle of the season. Such fruit has a mix of sweet and
tart berries. Blackberries sold for eating are usually picked
a bit later when they are softer so that they are sweeter.

Also you need to boil it to a strong boil, to get it hot enough
for the pectin and sugar and such to go into the chemical
bond that jells it. I would not simmer it for an hour.

My best results were following the powered pectin directions
and bringing it to a strong boil and getting it into jars right
away.

You can reprocess it if you want and add more pectin, but
you can also wait. If you give it about 2-3 months it will
eventually set.

Ted

On Mar 22, 1:29 am, "Ted Mittelstaedt" > wrote:
> "jmm1951" > wrote in message
>
> oups.com...
>
>
>
> > I likeblackberrypreserves on toast for breakfast, but I'm not
> > terribly keen on the high fructose corn syrup, so yesterday I decided
> > to make someblackberrypreserves/jamat home for the first time. My
> > previous experience was limited to making grapefruit marmelade without
> > pectin, adding in a couple of lemons, then cooking until 218 degrees.
>
> > My marmelades have always set nicely, no problem.
>
> > Yesterday I looked up a recipe on the Internet forblackberry
> > preserves.
>
> > It said equal weight of fruit and sugar, a bit of lemon juice, simmer
> > for an hour, mix in 1 sachet of pectin, and away you go. This sounded
> > nice and simple so I got 2 lbs of frozen blackberries and made the
> > preserves.
>
> > However, I find today that it is not completely set. It is very nice,
> > but it runs a bit more than I would like.
>
> That will happen with the store bought blackberries. Last
> summer I made probably about 10 batches of the stuff and
> ran into setting problems for a variety of reasons.
>
> First, follow the directions on the pectin box forjam, not
> on some recipie you found
>
> second, the directions assume fruit picked at the beginning
> and middle of the season. Such fruit has a mix of sweet and
> tart berries. Blackberries sold for eating are usually picked
> a bit later when they are softer so that they are sweeter.
>
> Also you need to boil it to a strong boil, to get it hot enough
> for the pectin and sugar and such to go into the chemical
> bond that jells it. I would not simmer it for an hour.
>
> My best results were following the powered pectin directions
> and bringing it to a strong boil and getting it into jars right
> away.
>
> You can reprocess it if you want and add more pectin, but
> you can also wait. If you give it about 2-3 months it will
> eventually set.
>
> Ted

Thanks for both replies.They are both helpful and kind of confirm what
I suspected. As it is rather sweet, I think I will pulp my remaining
lemon in the food processor and recook the stuff at a higher temp and
give it another swirl.

On Mar 21, 7:10 pm, "FarmI" <ask@itshall be given> wrote:
> "jmm1951" > wrote in message
> >I likeblackberrypreserves on toast for breakfast, but I'm not
> > terribly keen on the high fructose corn syrup, so yesterday I decided
> > to make someblackberrypreserves/jamat home for the first time. My
> > previous experience was limited to making grapefruit marmelade without
> > pectin, adding in a couple of lemons, then cooking until 218 degrees.
>
> > My marmelades have always set nicely, no problem.
>
> > Yesterday I looked up a recipe on the Internet forblackberry
> > preserves.
>
> > It said equal weight of fruit and sugar, a bit of lemon juice, simmer
> > for an hour, mix in 1 sachet of pectin, and away you go. This sounded
> > nice and simple so I got 2 lbs of frozen blackberries and made the
> > preserves.
>
> > However, I find today that it is not completely set. It is very nice,
> > but it runs a bit more than I would like.
>
> > I also made grapefruit marmelade yesterday in a slightly larger
> > quantity. I found that my candy thermometer was broken but boiled it
> > down until it looked right, then threw in a sachet of pectin for good
> > luck. The marmelade came out perfect. Positively orgasmic.
>
> > So why is theblackberryjamless set? I followed the recipe exactly.
>
> > The recipe seemed to suggest that if you used pectin there was no need
> > to cook to 218 degrees. Or is it because I used frozen blackberries
> > and not fresh? Or do I need more pectin? As pectin is rather
> > expensive, this would definitely add to the cost of a batch.
>
> > Of course thejamis perfectly good, as long as you don't mind it
> > running a bit, but I would like to know for next time.
>
> I've never used pectin in any of the various jams I make so I can't help you
> as to its effectiveness, I've also never used corn syrup (just sugar) and
> nor have I ever taken the temperature of thejamas I make it as I use the
> look and the feel and the 'cold saucer' treatment to see if it's reached
> setting point. However, I can make good prize winningjamand have the
> following comments which may or may not help.
>
> Set is helped by the addition of lemon juice, citric acid or tartaric acid
> which is why you have no trouble with achieving a set when you make
> marmalade - lots of acid. Blackberries in common with strawberries are low
> in acid content so that is why the recipe mentioned adding lemon juice - I'd
> add more or some citric acid rather than more pectin.
>
> I coulnd't recall off the top of my head what sort of pectin levels
> blackberries had so did a google and this site says all that I had planned
> to say so there is no point in my saying any mohttp://www.abc.net.au/tasmania/stories/s1349335.htm

Yes, that Web site is helpful.

Anyhow, I decided to do the following:

Reheat the jam, add one pureed lemon to the mix, and boil it down to
remove water and thus increase the percentage of sugar. As it tasted
rather sweet, I also figured that adding the lemon would add a bit of
sharpness to the flavor.

This worked quite well and the jam is now firmly set. However 2 lbs of
blackberries and 2 lbs of sugar has now given me about 3 lbs of jam.

I did a little bit more research, and the equation is quite complex,
but basically with blackberries you need about 65% sugar and a certain
degree of acidity to get a set. This proportion varies somewhat from
fruit to fruit.

The math is not quite as simple as it seems, because to know the
percentage of sugar, you will need to know the percentage of sugar in
the original fruit, and to know the acidity you will need to know the
original ph of the fruit, both of which may vary according to the
ripeness of the fruit.

However, if we are not involved in industrial production, we can use
empirical methods and get good results without getting into a lot of
theory.

Next time I will do better.

"jmm1951" > wrote in message
oups.com...
> On Mar 21, 7:10 pm, "FarmI" <ask@itshall be given> wrote:
>> "jmm1951" > wrote in message
>> >I likeblackberrypreserves on toast for breakfast, but I'm not
>> > terribly keen on the high fructose corn syrup, so yesterday I decided
>> > to make someblackberrypreserves/jamat home for the first time. My
>> > previous experience was limited to making grapefruit marmelade without
>> > pectin, adding in a couple of lemons, then cooking until 218 degrees.
>>
>> > My marmelades have always set nicely, no problem.
>>
>> > Yesterday I looked up a recipe on the Internet forblackberry
>> > preserves.
>>
>> > It said equal weight of fruit and sugar, a bit of lemon juice, simmer
>> > for an hour, mix in 1 sachet of pectin, and away you go. This sounded
>> > nice and simple so I got 2 lbs of frozen blackberries and made the
>> > preserves.
>>
>> > However, I find today that it is not completely set. It is very nice,
>> > but it runs a bit more than I would like.
>>
>> > I also made grapefruit marmelade yesterday in a slightly larger
>> > quantity. I found that my candy thermometer was broken but boiled it
>> > down until it looked right, then threw in a sachet of pectin for good
>> > luck. The marmelade came out perfect. Positively orgasmic.
>>
>> > So why is theblackberryjamless set? I followed the recipe exactly.
>>
>> > The recipe seemed to suggest that if you used pectin there was no need
>> > to cook to 218 degrees. Or is it because I used frozen blackberries
>> > and not fresh? Or do I need more pectin? As pectin is rather
>> > expensive, this would definitely add to the cost of a batch.
>>
>> > Of course thejamis perfectly good, as long as you don't mind it
>> > running a bit, but I would like to know for next time.
>>
>> I've never used pectin in any of the various jams I make so I can't help
>> you
>> as to its effectiveness, I've also never used corn syrup (just sugar) and
>> nor have I ever taken the temperature of thejamas I make it as I use the
>> look and the feel and the 'cold saucer' treatment to see if it's reached
>> setting point. However, I can make good prize winningjamand have the
>> following comments which may or may not help.
>>
>> Set is helped by the addition of lemon juice, citric acid or tartaric
>> acid
>> which is why you have no trouble with achieving a set when you make
>> marmalade - lots of acid. Blackberries in common with strawberries are
>> low
>> in acid content so that is why the recipe mentioned adding lemon juice -
>> I'd
>> add more or some citric acid rather than more pectin.
>>
>> I coulnd't recall off the top of my head what sort of pectin levels
>> blackberries had so did a google and this site says all that I had
>> planned
>> to say so there is no point in my saying any
>> mohttp://www.abc.net.au/tasmania/stories/s1349335.htm
>
> Yes, that Web site is helpful.
>
> Anyhow, I decided to do the following:
>
> Reheat the jam, add one pureed lemon to the mix, and boil it down to
> remove water and thus increase the percentage of sugar. As it tasted
> rather sweet, I also figured that adding the lemon would add a bit of
> sharpness to the flavor.
>
> This worked quite well and the jam is now firmly set. However 2 lbs of
> blackberries and 2 lbs of sugar has now given me about 3 lbs of jam.
>
> I did a little bit more research, and the equation is quite complex,
> but basically with blackberries you need about 65% sugar and a certain
> degree of acidity to get a set. This proportion varies somewhat from
> fruit to fruit.
>
> The math is not quite as simple as it seems, because to know the
> percentage of sugar, you will need to know the percentage of sugar in
> the original fruit, and to know the acidity you will need to know the
> original ph of the fruit, both of which may vary according to the
> ripeness of the fruit.
>
> However, if we are not involved in industrial production, we can use
> empirical methods and get good results without getting into a lot of
> theory.
>
> Next time I will do better.

:-)) But you got a result so be pleased with yourself. I hope you don't
have so much troulbe next time :-))
>
>

On Mar 23, 5:14 am, "FarmI" <ask@itshall be given> wrote:
> "jmm1951" > wrote in message
>
> oups.com...
>
>
>
> > On Mar 21, 7:10 pm, "FarmI" <ask@itshall be given> wrote:
> >> "jmm1951" > wrote in message
> >> >I likeblackberrypreserves on toast for breakfast, but I'm not
> >> > terribly keen on the high fructose corn syrup, so yesterday I decided
> >> > to make someblackberrypreserves/jamat home for the first time. My
> >> > previous experience was limited to making grapefruit marmelade without
> >> > pectin, adding in a couple of lemons, then cooking until 218 degrees.
>
> >> > My marmelades have always set nicely, no problem.
>
> >> > Yesterday I looked up a recipe on the Internet forblackberry
> >> > preserves.
>
> >> > It said equal weight of fruit and sugar, a bit of lemon juice, simmer
> >> > for an hour, mix in 1 sachet of pectin, and away you go. This sounded
> >> > nice and simple so I got 2 lbs of frozen blackberries and made the
> >> > preserves.
>
> >> > However, I find today that it is not completely set. It is very nice,
> >> > but it runs a bit more than I would like.
>
> >> > I also made grapefruit marmelade yesterday in a slightly larger
> >> > quantity. I found that my candy thermometer was broken but boiled it
> >> > down until it looked right, then threw in a sachet of pectin for good
> >> > luck. The marmelade came out perfect. Positively orgasmic.
>
> >> > So why is theblackberryjamless set? I followed the recipe exactly.
>
> >> > The recipe seemed to suggest that if you used pectin there was no need
> >> > to cook to 218 degrees. Or is it because I used frozen blackberries
> >> > and not fresh? Or do I need more pectin? As pectin is rather
> >> > expensive, this would definitely add to the cost of a batch.
>
> >> > Of course thejamis perfectly good, as long as you don't mind it
> >> > running a bit, but I would like to know for next time.
>
> >> I've never used pectin in any of the various jams I make so I can't help
> >> you
> >> as to its effectiveness, I've also never used corn syrup (just sugar) and
> >> nor have I ever taken the temperature of thejamas I make it as I use the
> >> look and the feel and the 'cold saucer' treatment to see if it's reached
> >> setting point. However, I can make good prize winningjamand have the
> >> following comments which may or may not help.
>
> >> Set is helped by the addition of lemon juice, citric acid or tartaric
> >> acid
> >> which is why you have no trouble with achieving a set when you make
> >> marmalade - lots of acid. Blackberries in common with strawberries are
> >> low
> >> in acid content so that is why the recipe mentioned adding lemon juice -
> >> I'd
> >> add more or some citric acid rather than more pectin.
>
> >> I coulnd't recall off the top of my head what sort of pectin levels
> >> blackberries had so did a google and this site says all that I had
> >> planned
> >> to say so there is no point in my saying any
> >> mohttp://www.abc.net.au/tasmania/stories/s1349335.htm
>
> > Yes, that Web site is helpful.
>
> > Anyhow, I decided to do the following:
>
> > Reheat thejam, add one pureed lemon to the mix, and boil it down to
> > remove water and thus increase the percentage of sugar. As it tasted
> > rather sweet, I also figured that adding the lemon would add a bit of
> > sharpness to the flavor.
>
> > This worked quite well and thejamis now firmly set. However 2 lbs of
> > blackberries and 2 lbs of sugar has now given me about 3 lbs ofjam.
>
> > I did a little bit more research, and the equation is quite complex,
> > but basically with blackberries you need about 65% sugar and a certain
> > degree of acidity to get a set. This proportion varies somewhat from
> > fruit to fruit.
>
> > The math is not quite as simple as it seems, because to know the
> > percentage of sugar, you will need to know the percentage of sugar in
> > the original fruit, and to know the acidity you will need to know the
> > original ph of the fruit, both of which may vary according to the
> > ripeness of the fruit.
>
> > However, if we are not involved in industrial production, we can use
> > empirical methods and get good results without getting into a lot of
> > theory.
>
> > Next time I will do better.
>
> :-)) But you got a result so be pleased with yourself. I hope you don't
> have so much troulbe next time :-))
>
>

I am, I am. Now I am eating a jam that is every bit the jam equivalent
of caviar for breakfast, and will probably never buy the factory-made
stuff again.

Half the point of newsgroups is that someone can look at these posts
years in the future and avoid the mistakes I made.

jmm1951 wrote:
> On Mar 23, 5:14 am, "FarmI" <ask@itshall be given> wrote:
>
>>"jmm1951" > wrote in message
>>
groups.com...
>>
>>
>>
>>
>>>On Mar 21, 7:10 pm, "FarmI" <ask@itshall be given> wrote:
>>>
>>>>"jmm1951" > wrote in message
>>>>
>>>>>I likeblackberrypreserves on toast for breakfast, but I'm not
>>>>>terribly keen on the high fructose corn syrup, so yesterday I decided
>>>>>to make someblackberrypreserves/jamat home for the first time. My
>>>>>previous experience was limited to making grapefruit marmelade without
>>>>>pectin, adding in a couple of lemons, then cooking until 218 degrees.
>>
>>>>>My marmelades have always set nicely, no problem.
>>
>>>>>Yesterday I looked up a recipe on the Internet forblackberry
>>>>>preserves.
>>
>>>>>It said equal weight of fruit and sugar, a bit of lemon juice, simmer
>>>>>for an hour, mix in 1 sachet of pectin, and away you go. This sounded
>>>>>nice and simple so I got 2 lbs of frozen blackberries and made the
>>>>>preserves.
>>
>>>>>However, I find today that it is not completely set. It is very nice,
>>>>>but it runs a bit more than I would like.
>>
>>>>>I also made grapefruit marmelade yesterday in a slightly larger
>>>>>quantity. I found that my candy thermometer was broken but boiled it
>>>>>down until it looked right, then threw in a sachet of pectin for good
>>>>>luck. The marmelade came out perfect. Positively orgasmic.
>>
>>>>>So why is theblackberryjamless set? I followed the recipe exactly.
>>
>>>>>The recipe seemed to suggest that if you used pectin there was no need
>>>>>to cook to 218 degrees. Or is it because I used frozen blackberries
>>>>>and not fresh? Or do I need more pectin? As pectin is rather
>>>>>expensive, this would definitely add to the cost of a batch.
>>
>>>>>Of course thejamis perfectly good, as long as you don't mind it
>>>>>running a bit, but I would like to know for next time.
>>
>>>>I've never used pectin in any of the various jams I make so I can't help
>>>>you
>>>>as to its effectiveness, I've also never used corn syrup (just sugar) and
>>>>nor have I ever taken the temperature of thejamas I make it as I use the
>>>>look and the feel and the 'cold saucer' treatment to see if it's reached
>>>>setting point. However, I can make good prize winningjamand have the
>>>>following comments which may or may not help.
>>
>>>>Set is helped by the addition of lemon juice, citric acid or tartaric
>>>>acid
>>>>which is why you have no trouble with achieving a set when you make
>>>>marmalade - lots of acid. Blackberries in common with strawberries are
>>>>low
>>>>in acid content so that is why the recipe mentioned adding lemon juice -
>>>>I'd
>>>>add more or some citric acid rather than more pectin.
>>
>>>>I coulnd't recall off the top of my head what sort of pectin levels
>>>>blackberries had so did a google and this site says all that I had
>>>>planned
>>>>to say so there is no point in my saying any
>>>>mohttp://www.abc.net.au/tasmania/stories/s1349335.htm
>>
>>>Yes, that Web site is helpful.
>>
>>>Anyhow, I decided to do the following:
>>
>>>Reheat thejam, add one pureed lemon to the mix, and boil it down to
>>>remove water and thus increase the percentage of sugar. As it tasted
>>>rather sweet, I also figured that adding the lemon would add a bit of
>>>sharpness to the flavor.
>>
>>>This worked quite well and thejamis now firmly set. However 2 lbs of
>>>blackberries and 2 lbs of sugar has now given me about 3 lbs ofjam.
>>
>>>I did a little bit more research, and the equation is quite complex,
>>>but basically with blackberries you need about 65% sugar and a certain
>>>degree of acidity to get a set. This proportion varies somewhat from
>>>fruit to fruit.
>>
>>>The math is not quite as simple as it seems, because to know the
>>>percentage of sugar, you will need to know the percentage of sugar in
>>>the original fruit, and to know the acidity you will need to know the
>>>original ph of the fruit, both of which may vary according to the
>>>ripeness of the fruit.
>>
>>>However, if we are not involved in industrial production, we can use
>>>empirical methods and get good results without getting into a lot of
>>>theory.
>>
>>>Next time I will do better.
>>
>>:-)) But you got a result so be pleased with yourself. I hope you don't
>>have so much troulbe next time :-))
>>
>>
>
>
> I am, I am. Now I am eating a jam that is every bit the jam equivalent
> of caviar for breakfast, and will probably never buy the factory-made
> stuff again.
>
> Half the point of newsgroups is that someone can look at these posts
> years in the future and avoid the mistakes I made.
>
I certainly hope not. I enjoy my jam and jelly mistakes over waffles in
the morning. <VBG>

George

jmm1951 wrote:

> I am, I am. Now I am eating a jam that is every bit the jam equivalent
> of caviar for breakfast, and will probably never buy the factory-made
> stuff again.

"this blackberry jam tastes of fish"

http://encore.dailyheraldtribune.com...btext2001.html


--
pete

On 22 Mar 2007 07:27:14 -0700, "jmm1951" > wrote:

>On Mar 22, 1:29 am, "Ted Mittelstaedt" > wrote:
>> "jmm1951" > wrote in message
>>
>> oups.com...
>>
>>
>>
>> > I likeblackberrypreserves on toast for breakfast, but I'm not
>> > terribly keen on the high fructose corn syrup, so yesterday I decided
>> > to make someblackberrypreserves/jamat home for the first time. My
>> > previous experience was limited to making grapefruit marmelade without
>> > pectin, adding in a couple of lemons, then cooking until 218 degrees.

A little late getting in on the discussion, and perhaps comments
irrelevant at this point but this is my experience. Moved last year to
a mountain top in Maine, and in August discovered acres of
blackberries! Picked 2 quarts every day for 6 weeks.

Berries picked fresh with 1/2 unripe included jam up quickly and
perfectly with no pectin or lemon. As the season progresses and the
fruit is more ripe and juicy, things happen. Fruit separates from
juice and settles to the bottom of the jars, for instance. That's when
I strained it and jarred the juice separately as jelly. Lemon juice is
good, or fresh apple juice, too, for the pectin. At the end of the
season, pectin is really necessary to prevent embarrassment. I know
better now, but am moving off the mountain this month, so alas no more
ripe fresh blackberries!! But I know where they are and am not adverse
to perloining them when the time comes.